I grabbed my camera after I had already begun eating and mixing things around my plate.
There are no measurements for this recipe. That's how it goes when Andrew cooks. I'm his sous chef. But basically, here is what happened:
1) In a saucepan, heat olive oil, minced garlic, salt, pepper, butter and lemon juice. Heat to "infuse the oil". Stir in the shrimp and let marinate until you're ready to get things going.
2) Cook pasta.
3) Make a cream sauce in a pan by mixing a little whipping cream, skim milk, butter, garlic, salt, pepper. Stir until thickened. We wanted it thin and so our sauce wasn't thickening- we didn't add enough cream. So, I made a quick thickener of water and flour and poured in just a little bit until it coated the back of a spoon.
3) Salt and pepper the salmon fillet. Press parmesan cheese and minced garlic onto one side of the salmon (you may want to add more spices here- ours needed more salt after). Heat some vegetable oil in a skillet until hot. Put cheese/garlic side down and cook for about 4 minutes. Put cheese on the side facing up. Flip and cook 4 more minutes.
4) While the salmon is cooking, heat the shrimp.
5) Mix pasta, sauce and shrimp together.
6) Place the pasta and shrimp on a plate with the salmon and enjoy! We added extra salt and parmesan because it needed it.
You are so domestic. Don't you just love shrimp? I made some garlic-lemon shrimp the other night for your dad and myself...over hot rice....Lexy doesn't do shrimp, but we enjoyed it. You guys are so cute.
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